Parmesan and Truffle Soufflé Recipe
TThe ultimate indulgence, this double-baked Parmesan and truffle soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour.
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Ingredients
- 75g of unsalted butter, plus extra to line the moulds
- 75g of plain flour
- 425ml of milk
- 200g of grated Parmesan, plus extra to line the moulds
- 20g of Dijon mustard
- 1 tsp garlic, finely chopped
- 1 tsp Espelette pepper
- 6 eggs, separated
- salt
- pepper
- 5 leeks
- 250ml of cream
- 1 tbsp of olive oil
- 350ml of milk
- 150ml of cream
- 60g of grated Parmesan
- black truffle, finely sliced
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